Holidays Archives - Amie Valpone

Curried Squash Soup

Amie — Wed, 16 Mar 2022 19:38:11 +0000

I ate my first kabocha squash this winter and fell in love with the mild yet cozy flavor. Prior to this I’ve always stuck with butternut or delicata squash because they look less intimidating. But, you know me. I’m all about going out of my comfort zone and trying new ingredients in my kitchen so here we are with a kabocha squash soup that’s creamy, comforting and has a fabulous kick to it from the combination of cinnamon, curry powder and cayenne pepper I tossed in.

Soup feels like such a winter food yet as we near the end of March, the weather in Manhattan already feels like April in the 60’s with lots of sunshine, so I’m finding myself really wanting soup. And not just any soup- pureed creamy soup because it’s so easy to digest and it leaves me feeling so darn good.

Before you jump into this recipe, I highly suggest making sure your spices are fresh, meaning they’re not expired because the cinnamon, curry and cayenne literally make this soup. Check your expiration dates because there’s nothing worse than making a recipe with expired spices that yield really flat and tasteless recipes. I don’t want you experiencing this because it’s not fun. It’s easy to just toss spices into the back of our cabinet and forget about them for years but trust me, when you taste fresh spices in a recipe, you won’t need to add sugar or other inflammatory ingredients often used in soups to amp up the flavor.

Bon appetit.

And, before you go … I recently made this Peppered Kabocha Squash Soup over on my new website, AmieValpone.com if you’re looking for yet another kabocha squash soup recipe!

Curried Squash Soup

Making a creamy squash soup is quite easy because roasted squash yields a tender, flavorful and thick consistency, which here only needs unsweetened almond milk and spices to make it a meal.

Course Dinner

Cuisine American

Keyword soup, butternut squash

Prep Time 0

Cook Time 1

Total Time 1

Servings people

Calories 101kcal

Author Amie

Ingredients

1 large kabocha squash
olive oil for rubbing squash
2 cups unsweetened almond milk
2 1/2 cups filtered water
1 tsp. sea salt
1 tsp. curry powder
1/4 tsp. freshly ground pepper plus more to taste
1/4 tsp. cayenne pepper
1/2 tsp. cinnamon plus more to taste
2 tsp. fresh herbs such as oregano for garnish

Instructions

Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper.
Rub the squash with the olive oil to cover the entire surface and use a fork to poke holes in the skin. Place the squash on the prepared baking sheet and roast for 1 hour or until the squash is tender when you press on it with your hands.
Remove from the oven and use a sharp knife to slice the squash in half. Set aside to cool for 10 minutes then use a spoon to discard the seeds.
Scoop the squash flesh into a high speed blender along with the almond milk, water and spices. Puree until very creamy. Season to taste as needed. Garnish with oregano and serve warm.
Store leftovers in a sealed container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition

The post Curried Squash Soup appeared first on Amie Valpone.

Butternut Squash Lasagna with Walnut Ricotta

Amie — Wed, 09 Feb 2022 13:00:55 +0000

I’ve never made lasagna and to be clear, I’ve never had the slightest desire to make it – even coming from an Italian family who loves Italian food. The idea of lasagna seemed complicated and exhausting and I’d find myself thinking, “Why bother”? Most of my food for so many years has been about ease and convenience because I barely had the energy to boil water but now, it’s time for a whole new way for me to cook and actually enjoy my food.

There’s something so comforting and delicious about pureed squash because it gets so thick and creamy. Whether you’re using it for a soup, sauce or this lasagna recipe, pureed squash feels like a big warm hug when it’s freezing in Manhattan and that’s exactly what I needed with these chilly temperatures the last few weeks.

For this recipe, you’ll need a large butternut squash, your favorite lasagna noodles and walnuts along with a few other odds and ends. We’re roasting the squash until it’s tender and pureeing it in a food processor. While the squash is in the oven, we’re making the ricotta cheese, dairy-free, of course, with walnuts and a few other ingredients in a mini food processor. Then, we’re layering the squash, the walnut ricotta and the noddles in a baking dish and tossing it into the oven until it’s bubbling and golden brown.

The cumin dusted butternut squash, creamy walnut ricotta, slightly charred caramelized onions, tender noodles and a few flecks of fresh oregano all piled onto my fork was nothing short of the greatest comfort food I’ve ever made. I think you’ll agree.

When you’re buying butternut squash, make sure you purchase a squash that feels heavy when you pick it up. I suggest one with a thick neck and a small bulb, which will yield the most “squash meat” and less seeds. As with any vegetable, make sure there are no cuts, bruises or mold on the outer skin.

In terms of the walnut ricotta, you’ll want to spoon it into your mouth over and over again and use it for various other recipes, as well. So, why use walnuts when making my diary-free ricotta? Why not? I’m a big fan of walnuts because they lend a nice creaminess when pureed so you don’t even miss the dairy.

When making any dip or sauce or dairy-free cheese, I highly recommend using a mini food processor because the recipe will not work in a large food processor – the texture won’t be creamy because there will be such a small amount of food in such a large processor and the blade won’t be able to whip it up as well as a smaller food processor. Here’s the mini food processor I use.

For the lasagna noodles, I’m using these gluten-free noodles, which are no-boil.

Lastly, don’t skip the fresh oregano or thyme on top. It makes the ENTIRE dish complete.

I made a similar Roasted Butternut Squash Lasagna with Basil Almond Ricotta recently on my new website, if you’re in the mood for a variation.

Butternut Squash Lasagna with Walnut Ricotta

Ribbons of chickpea noodles add a delightfully hearty texture to this butternut squash lasagna.

Course Dinner

Cuisine American

Keyword lasagna, butternut squash

Prep Time 15

Cook Time 1 55

Total Time 2 10

Servings people

Calories 598kcal

Author Amie

Ingredients

Lasagna

1 large butternut squash (at least 4 pounds), halved and seeded
2 Tablespoons olive oil
sea salt to taste
2 large red onions (1.5 pounds), thinly sliced
1 1/2 tsp. ground cumin
1 package gluten-free lasagna noodles no-boil
1 Tbsp. fresh thyme or oregano leaves optional, for serving

Walnut Ricotta

2 cups walnuts
1/4 cup water
2 Tbsp. water
1 tsp. sea salt

Instructions

Preheat the oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper to roast the squash. Also, prepare an 8 x 11-inch baking dish with olive oil and set aside for the lasagna.
Drizzle the squash with 1 Tablespoon olive oil. Use your hands to rub the oil into the squash until glossy. Sprinkle the cut-side with 1/4 teaspoon sea salt. Place the squash cut side down on the prepared baking sheet and roast in the oven for 45 minutes or until very tender.
Meanwhile, to make the caramelized onions, add 1 Tablespoon olive oil to a large skillet over medium-low heat. Once the oil is shimmering, add the onions and 1/2 teaspoon sea salt. Toss the onions in the oil and spread the onions evenly in the pan with a spatula, cover, and scrape the pan every 5 minutes to ensure the onions start to brown and become very tender. Continue to scrape the pan with your spatula and cook until the onions are a deep brown color. Allow the onions to cook for 25 minutes or until the onions are browned and very tender.
Make the walnut ricotta by combining all the Walnut Ricotta ingredients in a mini food processor and puree until very thick and creamy. Season to taste with sea salt. Set aside.
Remove the squash from the oven and set aside to cool for 5 minutes or until it's cool enough to touch. Using a spoon, scrape out the squash flesh and transfer it to a large food processor with the sea salt and cumin. Discard the squash skin. Puree until the squash is creamy. Season to taste.
Lower the oven to 350 degrees F. Coat bottom of the prepared baking dish with 1/2 cup of the squash purée then two the lasagna noodles width-wise followed by the ricotta and onions and continue to layer until you use up all of the ingredients. The top layer should be the squash puree. Sprinkle the cumin over the top layer and add a few dollops of the walnut ricotta on top, if desired.
Transfer the lasagna to the oven, covered with parchment paper, for 50 minutes or until the noodles are tender. Remove from oven and set aside for 5 minutes before serving. Serve warm with fresh thyme or oregano garnished on top.
Store leftovers in a sealed glass container in the refrigerator for up to 4 days.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

The post Butternut Squash Lasagna with Walnut Ricotta appeared first on Amie Valpone.

Garlic + Ginger Celebration Squash with Sesame Seeds

Amie — Thu, 16 Dec 2021 13:00:04 +0000

this recipe is quite a study in contrasts – the crunchy sesame seeds, the punchy ginger and garlic, and the sweet and tender roasted squash. it’s a fantastic side dish to serve for the holidays or anytime the weather is chilly outdoors and you’re in the mood to heat up your home with your oven.

there are few dishes that don’t benefit from adding fresh garlic and ginger, which give this recipe a distinctive flavor, and they also happen to be two of my favorite ingredients – especially in the winter because they create heat and always seem to warm up my body. while it may seem like there’s a lot going on in this recipe between the black and white sesame seeds and mincing the garlic and ginger, it’s quite a basic recipe that pairs nicely with and compliments a wide range of dishes. you’ll appreciate the sweetness and subtle heat in each bite and i guarantee you’ll learn to love how beautifully these flavors work together.

lastly, if you’re unable to find celebration squash, don’t fret. you can easily use acorn squash instead.

what i’m using in this recipe

mortar and pestle that i love using for making garlic paste

and the brush that i love using to coat the veggies so they’re nice and glossy

cast iron rimmed baking sheet (i threw away all my aluminum baking sheets due to high levels of aluminum in my body). if you’re interested in learning more about this, my first book, Eating Clean, is a great resource to find and detox the hidden toxicity in our lives.

Garlic + Ginger Celebration Squash with Sesame Seeds

This recipe yields deliciously tender side dish that's perfect for the holidays or during any chilly month. Combining black + white sesame seeds adds a beautiful touch to these tender chunks of celebration squash yet the real beauty is the fresh garlic and ginger that adds a punch to every bite.

Course Side

Cuisine American

Keyword squash, sesame seeds

Prep Time 20

Cook Time 35

Total Time 55

Servings people

Calories 110kcal

Author Amie

Ingredients

2 medium celebration (or acorn) squash quartered and seeded
2 large garlic cloves peeled and minced
sea salt to taste
1 Tbsp. minced fresh ginger
freshly ground pepper to taste
extra-virgin olive oil
1/4 cup white sesame seeds
1/4 cup black sesame seeds
handful arugula or microgreens optional for serving

Instructions

Preheat oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper.
Combine the garlic and sea salt in a mortar and pestle until it resembles garlic paste. Transfer to a small bowl and add the ginger, freshly ground pepper and a drizzle of olive oil. Use a brush to coat the flesh sides of the squash until they are glossy and well coated. Add more oil as needed.
Place the sesame seeds on a plate and stir to combine so the black and white sesame seeds are evenly distributed. Using your hands, press the cut-edge of the squash, which you just brushed with the oil mixture, into the seed mixture and place it on the prepared baking sheet. Repeat with the remaining squash then transfer to the oven.
Roast for 30-35 minutes or until the squash is very tender and golden brown. Remove from the oven and set aside to cool for 5 minutes before serving with arugula or microgreens, if desired. Finish with a pinch of sea salt and a few twists of freshly ground black pepper, to taste.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

The post Garlic + Ginger Celebration Squash with Sesame Seeds appeared first on Amie Valpone.

Roasted Beets + Onions with Blood Oranges

Amie — Thu, 09 Dec 2021 21:24:13 +0000

this is a dish i am certainly proud of and i absolutely loved eating it right out of the oven. it’s cozy and loaded with flavor.

this recipe is ideal for a holiday side dish yet it can be served anytime of the year when it’s chilly outside and you want to strike up your oven. while this recipe is certainly substantial enough to serve as a main meal with its hearty (and filling) roasted vegetables, it has enough finesse to be paired alongside a light leafy green salad and a roasted organic chicken or baked salmon.

other citrus, such as tangerines work well here too but the sweeter, less acidic qualities of blood oranges are ideal due to their hints of raspberry and strawberry. if you’re entertaining, blood oranges are the way to go because their dark red flesh pairs beautifully aside these golden and red beets and onions.

Roasted Beets + Onions with Blood Oranges

It only takes a few ingredients to bring this gorgeous and vibrant holiday side dish to life. Velvety Hawaiian sweet potato forms the base of this recipe giving it this gorgeous purple hue topped with tender roasted beets and onions, which create the perfect range of textures for your holiday table.

If you can't find blood oranges or a Hawaiian sweet potato, you can use navel oranges and a traditional orange sweet potato instead.

Course Main

Cuisine American

Keyword beets, orange

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 151kcal

Author Amie

Equipment

Rimmed Baking Sheet
Citrus Zester
Mini Food Processor

Ingredients

3 medium golden beets scrubbed and greens removed
3 medium red beets scrubbed and greens removed
1 large Hawaiian sweet potato scrubbed
1 large red onion peeled and quartered
extra-virgin olive oil
1/2 tsp. cumin
sea salt to taste
freshly ground pepper to taste
2 blood oranges
1 Tbsp. pine nuts for garnish
fresh rosemary and/or oregano for garnish
cumin seeds for garnish

Instructions

Preheat oven to 425 degrees F.
Prepare a rimmed baking sheet with parchment paper and place all veggies on top. Drizzle with oil and rub the oil into all of the vegetables until they are all glossy and well coated. Use a fork to poke holes in the sweet potato. Sprinkle the vegetables with sea salt, pepper and cumin. Transfer the baking sheet to the oven.
Meanwhile, use a citrus zester to zest 2 tsp. from the peels of the blood oranges, then peel and segment them using a small pairing knife. Set the zest and the segments aside.
The roasting times will vary based on the vegetables. The onions will be done before the beets and sweet potatoes so you can remove the onions from the baking sheet when they are very tender and golden brown, approximately 45 minutes. Keep the beets and sweet potato in the oven for another 15 minutes or until they are very tender.
Remove from the oven and set aside to cool for 5-10 minutes or until you are able to peel the skin from the beets and the sweet potato without burning your hands. Discard the skins and slice the beets into quarters.
Purée the flesh of the sweet potato in a mini food processor until it is creamy and resembles a hummus consistency. Use a large spoon to spread this creamy mixture onto a large serving platter. Top with the roasted vegetables and blood oranges.
If desired, drizzle with olive oil (I used a basil infused olive oil that I just made, which you can see in the photo above). Garnish with the blood orange zest, pine nuts, fresh rosemary and/or oregano and cumin seeds. Season to taste with sea salt and pepper. Serve warm.
Store leftovers in a sealed glass container for up to 3 days in the refrigerator.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

The post Roasted Beets + Onions with Blood Oranges appeared first on Amie Valpone.

Cauliflower + Butternut Squash Bake

Amie — Sat, 20 Nov 2021 13:00:13 +0000

I was inspired to create another holiday recipe for Thanksgiving next week and I couldn’t seem to get my mind off of cauliflower and butternut squash because when squash is roasted to it’s tender perfection and cauliflower is steamed and pureed, they are quite the heavenly pair. I didn’t want to make another pureed vegetable soup so I went out of my comfort zone here to create a three-layered recipe with ever-so-sweet butternut squash, salty and tender caramelized onions and fluffy cauliflower. The result was absolutely delicious and I ate most of it with a spoon standing over my stovetop just minutes after taking it out of the oven.

This recipe is quite simple, like all my recipes, and it only uses three ingredients: butternut squash, red onion and cauliflower. You’ll need some olive oil, sea salt and pepper but other than that – this is quite a basic recipe with minimal prep and ingredients – something we all long for when we’re cooking for the holidays.

I topped this recipe off with toasted quinoa on top, however, it’s optional and you can easily use any fresh herb such as rosemary on thyme sprinkled on top for garnish instead. Enjoy.

Cauliflower + Butternut Squash Bake

Cauliflower and butternut squash are equally tender vegetables when roasted and pureed. Here, I'm layering them with caramelized red onions and topping it all off with toasted quinoa.

Course Dinner

Cuisine American

Keyword cauliflower, butternut squash

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 129kcal

Author Amie

Ingredients

1 large butternut squash
2 Tablespoons extra-virgin olive oil divided
1 1/2 teaspoons sea salt divided
2 large red onions thinly sliced
1 large cauliflower cut into 1-inch florets
3/4 cup water
1/2 cup unsalted sunflower seeds
1/2 teaspoon freshly ground pepper to taste
2 teaspoon quinoa optional for topping

Instructions

Preheat the oven to 400 degrees F. Lightly oil an 8 x 11 inch baking dish; set aside. Prepare one large rimmed baking sheet with parchment paper.
Slice squash in half lengthwise and drizzle with 1 Tablespoon olive oil using your hands to coat the squash. Add more oil if needed. Sprinkle with 1/4 teaspoon sea salt and pepper and place cut-side down on the prepared rimmed baking sheet. Make sure to spread out the squash so it's not touching. Roast for 60 minutes or until tender.
In a large skillet over medium heat, add the remaining 1 Tablespoon olive oil with the red onions and 1/2 teaspoon sea salt. Caramelize for about 30-35 minutes lowering heat as needed until the onions are very tender and dark golden brown. Set aside.
Meanwhile, steam the cauliflower florets on the stovetop over high heat in a steamer basket until very tender, about 25 minutes. Remove from the heat, finely chop the steamed florets with a sharp knife and set aside.
In a high-speed blender, add the steamed cauliflower, water, sunflower seeds, 3/4 tsp salt and pepper. Puree until very smooth. Season to taste.
To toast the quinoa for a topping (optional): Add the quinoa to a large dry skillet, stirring or shaking the pan occasionally, until the quinoa is lightly dried out and toasty, about 12 minutes or until you hear the quinoa popping. Set aside.
Remove the butternut squash from the oven and set aside to cool for 5 minutes. Scoop out the flesh with a large spoon and discard the skin.
Transfer the squash flesh into the base of the prepared baking dish spreading it out to cover the entire surface. Layer the caramelized onions on top followed by the top layer of puréed cauliflower. Transfer to the oven and bake for another 20 minutes or until lightly golden brown around the edges. Remove from the oven and set aside to cool for 5 minutes before serving. Sprinkle the toasted quinoa on top, if desired. Scoop with a large spoon and serve warm.
Store leftovers in a sealed glass container in the refrigerator for up to 4 days or in the freezer for up to 1 month.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

The post Cauliflower + Butternut Squash Bake appeared first on Amie Valpone.